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The commercial oil cake produced during expeller pressing of maize germ, was extracted with n-hexane and 80 percent ethanol followed by seiving to remove undesirable materials. In defatted maize germ oil cake (DMGOC): protein, starch, fat, crude fiber (CF) and ash were respectively 24.69, 36.55, 5.68, 7.56 and 3.90 percent and they decrease after processing except ash, which increased slightly. It contains better quality protein having only 3 percent zein and 47 percent albumin. Its amino acids like lysine and tryptophan and biological value (BV) were higher than that of whole maize grain, and was comparable with that of the amino acid requirement of preschool children and casein diets both. Its digestible energy (DE) was lower compared with whole maize grain as well as the casein diets. After processing albumin, globulin and zein decreased whereas glutelin and the residual fraction increased. Not much differences were observed in chemical composition and different amino acids, in vitro protein digestibility (IVPD), true digestibility (TD), BV and DE improved after processing.
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PMID:Processing of maize germ oil cake into edible food grade meal and evaluation of its protein quality. 983 29

Seeds of Galactia longifolia Benth. (Fabaceae), locally known as Kaattukollu in Tamil language, used as food by Malayali tribals in the Kolli hills of Namakkal District, Tamil Nadu in South India were analysed for proximate composition, total (true) seed proteins, amino acid composition, fatty acid composition, minerals and antinutritional factors. Crude protein, crude fat, ash and nitrogen free extractives constitute 25.56%, 6.18%, 5.12% and 56.15%, respectively. The caloric value of 100 g dry matter of seed material is 1,601 KJ. The essential amino acids, tryptophan, leucine + isoleucine, arginine and threonine are present relatively in large quantities. The unsaturated fatty acids constitute more than 60%. The seeds are very rich in potassium, magnesium, calcium and phosphorus. Antinutritional factors such as total free phenols, tannins, L-DOPA, hydrogen cyanide and phytic acid is present in minute quantities. The seed meal is consumed after eliminating all the antinutritional factors using the conventional method of soaking seeds in water, boiling with water and decanting for four times by Malayali tribals.
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PMID:Nutritional potential of biochemical components in Galactia longifolia Benth. (Fabaceae). 1137 95

Raw, soaked, germinated, autoclaved and cooked both of guar and faba bean were chemically and biologically evaluated. Crude protein, crude fiber and ash contents of guar and faba bean decreased as a result of all treatments with the exception of protein content in both germinated guar and faba bean. A slight decrease in lipid content was noticed during germination, while there were no changes in lipids after soaking, autoclaving and cooking. Protein content of guar was higher than of faba bean, and showed higher values for all amino acids than faba bean protein except for lysine and tryptophan. Germination caused a slight increase in total essential amino acids, while soaking caused a slight decrease in both of guar and faba bean. There was a slight decrease in the mineral contents by the heat processes with the exception of Mg and Mn for guar and Na, Mn for faba bean due to the cooking process. Germinated guar and faba bean showed noticeable decrease in Na, K, Cu, Mn and Mg and a slight increase in Fe and Zn than the raw materials. Germination was more effective in reducing phytic acid than heat treatment, and therefore it improves the nutritional quality of both guar and faba bean. Protein efficiency ratio (PER), true digestibility (DT) and biological value (BV) were estimated in all treatments under study using rat bioassay procedures. Data revealed pronounced improvements of the nutritive value as a result of all processes under study especially germination being the most effective.
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PMID:Effect of soaking, germination, autoclaving and cooking on chemical and biological value of guar compared with faba bean. 1153 62

The effects of cooking treatments (boiling, autoclaving and microwave cooking) and germination on the nutritional composition and antinutritional factors of chickpeas were studied. Cooking treatments and/or germination caused significant (p < 0.05) decreases in fat, total ash, carbohydrate fractions, antinutritional factors, minerals and B-vitamins. Germination was less effective than cooking treatments in reducing trypsin inhibitor, hemagglutinin activity, tannins and saponins; it was more effective in reducing phytic acid, stachyose and raffinose. Cooking treatments and germination decreased the concentrations of lysine, tryptophan, total aromatic and sulfur-containing amino acids. However, cooked and germinated chickpeas were still higher in lysine, isoleucine and total aromatic amino acid contents than the FAO/WHO reference. The losses in B-vitamins and minerals in chickpeas cooked by microwaving were smaller than in those cooked by boiling and autoclaving. Germination resulted in greater retention of all minerals and B-vitamins compared to cooking treatments. In vitro protein digestibility, protein efficiency ratio and essential amino acid index were improved by all treatments. The chemical score and limiting amino acid of chickpeas subjected to the various treatments varied considerably, depending on the type of treatment. Based on these results, microwave cooking appears to be the best alternative for legume preparation in households and restaurants.
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PMID:Nutritional composition and antinutritional factors of chickpeas (Cicer arietinum L.) undergoing different cooking methods and germination. 1185 23

Two experiments, each with 39 high-lean-gain potential barrows, were conducted to evaluate the organ weights, body chemical composition, and tissue accretion rates of pigs fed corn-soybean meal diets (CONTROL) and low-protein diets supplemented with crystalline lysine, threonine, tryptophan, and methionine either on an ideal protein basis (IDEAL) or in a pattern similar to that of the control diet (AACON). Amino acids were added on a true ileally digestible basis. The initial and final BW were, respectively, 31.5 and 82.3 kg in Exp. 1 and 32.7 and 57.1 kg in Exp. 2, and pigs were fed for 55 and 27 d in Exp. 1 and 2, respectively. In Exp. 1, the CONTROL and IDEAL diets were offered on an ad libitum basis, or by feeding 90 or 80% of ad libitum intake. In Exp. 2, the CONTROL, IDEAL, and AACON diets were offered on an ad libitum basis, or by feeding 80% of the ad libitum intake. Three pigs were killed at the start of the experiments and three from each treatment were killed at the end of each experiment to determine body chemical composition. In both trials, the whole-body protein concentration (g/kg) and the accretion rates of protein (g/d) were greater (P < 0.05) for pigs fed the CONTROL than for pigs fed the IDEAL and AACON diets. In Exp. 1, pigs fed the CONTROL diet had a trend (P < 0.10) for greater water and lower lipid concentration and had greater (P < 0.05) water and ash accretion rates. Whole-body protein concentration was greatest (P < 0.05) in pigs fed at 80% of ad libitum, but protein, water, and ash accretion rates were greatest (P < 0.05) in pigs allowed ad libitum access to feed. In summary, pigs fed the IDEAL and the AACON diets had less protein in the body and lower protein accretion rates than pigs fed the CONTROL diet. It seems that reductions in protein deposition in pigs fed the IDEAL and AACON diets may have been due to a deficiency of one or more essential amino acids or possibly to increases in the NE for metabolic processes leading to increases in adipose tissue deposition.
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PMID:Body composition and tissue accretion rates of barrows fed corn-soybean meal diets or low-protein, amino acid-supplemented diets at different feeding levels. 1189 Apr 1

Kunun zaki--a cereal-based non-alcoholic, non-carbonated beverage--was studied. The ratio of blends of major ingredients, nutrient, amino acid content and sensory qualities of kunun zaki generated with different saccharifying agents were investigated. The main ingredients of the formulations were malted rice, sweet potato, soybeans and Cadaba farinosa (Dangarafa or Legel in Hausa), each used separately with sorghum to produce a kunun zaki type. The weight ratios of the major ingredients were 8:91 for malted rice-sorghum, 7:92 for sweet potato-sorghum, 9:90 for soybean-sorghum and 4:95 for Cadaba farinosa-sorghum blends with ginger contributing 1% in each case as a spice. The nutrient composition of kunun zaki samples from different saccharifying agents ranged from 87 to 91% for moisture, 3.19 to 7.86% for crude protein, 0.37 to 0.75% for fat, 0.93 to 1.20% for ash and 2.69 to 5.84% for carbohydrate. Glutamic acid (4.49-11.66 g) was the most abundant amino acid in the samples while cysteine was the least abundant (0.34-1.45 g) in all the samples. The lowest concentration of all the essential amino acids except for tryptophan occurred when malted rice was used (0.44-1.40 g). Among the essential amino acids, cysteine, valine, isoleucine and methionine occurred in extremely low quantities compared with FAO/WHO reference protein values. The dual role (saccharification and enrichment) of soybean in kunun zaki processing is a desirable attribute and offers an advantage over the other agents. The different saccharifying agents had no significant effect (P > 0.05) on colour and flavour of kunun zaki but did influence sweetness, mouthfeel and overall acceptability. The beverage made with malted rice was most liked overall.
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PMID:Nutrient and sensory qualities of kunun zaki from different saccharification agents. 1193 5

The aim of this study was to determine the composition and nutritional value of conventional and transgenic, so-called Roundup Ready (RR) maize with an introduced gene of glyphosate resistance. Crude protein, crude fibre, ash, fat, starch, sugar, amino acids, fatty acid and macroelement levels were determined by chemical analysis. In both maize lines a low level of Ca (0.15 g.kg-1 DM) and of the essential amino acids lysine and tryptophan (2.6 and 1.7 g.kg-1 DM, respectively) were observed. In the biological experiment carried out on rats the tested maize lines were the only dietary sources of nitrogen, thus, the experimental diets contained 9% CP in dietary dry matter. In the feeding experiment no significant differences in the protein efficiency ratio (PER) were observed between groups receiving conventional or transgenic maize (1.51 and 1.41, respectively). Also almost equal results were obtained in the balance experiments. Both maize lines revealed a high nitrogen digestibility (84.9 and 84.5%, respectively) and the net protein utilization amounted to 63.5 and 63.2%, respectively. From these results can be concluded that regarding nutrient composition and utilisation, genetically modified (RR) maize is equivalent to isogenic maize.
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PMID:Nutritional evaluation of genetically modified maize corn performed on rats. 1239 7

Two trials were conducted to evaluate the efficacy of a new microbial phytase (Phyzyme XP) for broiler chicks. Trial 1 used 192 8-d-old male broilers in a 14-d trial to assess growth and nutrient utilization. Dietary treatments (221.9 g/kg CP) included a positive control [5.0 g/kg nonphytate P (NPP)], negative control (1.2 g/kg NPP), and negative control plus 500 or 1,000 phytase units/kg of diet. Phytase addition increased weight gain, feed intake, feed efficiency, and tibia and toe ash (linear, P < 0.01) with tibia ash also responding quadratically (P < 0.05). Apparent ileal digestibility of P (linear and quadratic, P < 0.05), tryptophan, and valine (linear, P < 0.05) also increased. Linear and quadratic responses were observed for retention of DM, nitrogen, P, and several amino acids (P < 0.05) with added phytase. Trial 2 utilized 576 1-d-old male broilers over a 42-d period to evaluate growth performance. Diets were formulated for starter (222.7 g/kg CP) and grower (201.5 g/kg CP) phases and included a positive control (starter and grower, 5.0 and 3.8 g/kg NPP, respectively); negative control (starter and grower, 2.4 and 1.8 g/kg NPP, respectively); negative control plus 500, 750, or 1,000 phytase units/kg; and negative control plus 500 phytase units/kg of Natuphos phytase. Phytase increased weight gain and feed intake (starter, grower, overall) as well as feed efficiency during the starter period (linear, P < 0.05). Feed intake was also improved during the grower period and overall (quadratic, P < 0.05). Tibia and toe ash of birds fed for the first 21 d increased (linear, P < 0.05) with tibia ash also increasing quadratically (P < 0.05). Overall, tibia and toe ash were improved due to phytase addition (linear and quadratic, P < 0.05). In conclusion, this microbial phytase, derived from Escherichia coli and expressed in Schizosaccaromyces pombe, elicited improved growth performance, bone mineralization, and P utilization in broiler chicks.
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PMID:Evaluation of microbial phytase in broiler diets. 1520 23

Meat and bone meal (MBM), when supplemented with tryptophan, is an excellent protein source for pigs. It is also a rich source of Ca and P, but some research has suggested that the bioavailability of P is variable. Experiment 1 further examined the bioavailability of P in MBM. The MBM was obtained directly from a plant and was processed to pass through a 10-mesh screen. It contained 50.7% CP, 2.26% lysine, 10.0% Ca, and 5.0% P (air-dry basis). Individually penned pigs (n = 35; 17 kg initial BW) were fed (ad libitum basis) a low-P, corn-soybean meal-basal diet (0.95% lysine, 0.70% Ca, 0.34% P; as-fed basis) or the basal with graded levels of added P (0.067, 0.133, 0.200%) from monosodium phosphate (MSP) or MBM for 40 d. The Ca level was 0.70% in all diets. Diets were fortified with salt, vitamins, and trace minerals. At termination, the third and fourth metacarpals and metatarsals and femurs were removed from all pigs. Growth rate and feed:gain improved linearly (P < 0.01) with P addition, regardless of source, whereas ADFI was unaffected (P = 0.20). Bone strength and ash increased linearly (P < 0.01) with increasing level of P from either source. The main effect of P source (MSP vs. MBM) was not significant, except for the greater femur strength (P < 0.05) in the pigs fed the MSP-supplemented diets. Femur and metacarpal/metatarsal strength and metacarpals ash (grams) were regressed on grams of added P consumed for each P source, with the basal included in both regressions. Based on slope ratios (MSP considered as 100%), the relative bioavailability of P in MBM averaged 87% when the regression lines were forced through a common intercept and 95% when unforced. In Exp. 2, 100 pigs were fed fortified corn-soybean meal or corn-soybean meal-MBM diets from 45 to 110 kg BW to evaluate MBM as the sole source of supplemental P. The MBM (54% CP, 2.3% lysine, 9.2% Ca, 4.4% P; air-dry basis) was substituted for corn and soybean meal on a lysine basis, and crystalline lysine was added to all diets at 0.15%. Tryptophan was included in diets containing MBM. Treatments were arranged in a 2 x 2 factorial with P source (dicalcium phosphate or MBM) and P level as the two factors. The two levels of P and Ca were at the NRC requirement or the NRC level plus 0.10% additional P and Ca. Performance, carcass traits, and bone strength were not affected by source of P and Ca, but bone strength was greater (P < 0.01) at the higher P and Ca level. These results indicate that the bioavailability of P in MBM, relative to that in MSP, is high (approximately 91%) for growing pigs, and MBM can serve as the sole source of supplemental P and Ca for finishing pigs.
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PMID:Bioavailability of phosphorus in meat and bone meal for swine. 1582 50

Meat and bone meal (MBM), when supplemented with tryptophan, is an excellent protein source for pigs. It is also a rich source of Ca and P, but some research has suggested that the bioavailability of P is variable. Three experiments were conducted to determine whether particle size, ash content, or processing pressure of MBM influences the bioavailability of P. Each experiment involved six replications of six treatments with individually penned pigs initially averaging 13 to 17 kg of BW. A low-P basal diet was fed with or without 0.1 or 0.2% added P (as-fed basis) from monosodium phosphate (MSP) or with three types of MBM added at levels that supplied 0.2% P (as-fed basis). The Ca level was 0.70%, and the lysine level was 0.95% in all diets. Pigs were allowed to consume their diets (meal form) on an ad libitum basis. At the end of the study, pigs were killed, and femurs and third and fourth metacarpals and metatarsals were removed for determination of breaking strength and ash content. Bone traits were regressed on added P intake for each P source, and slope-ratio procedures were used to estimate the bioavailability of P in MBM relative to that in MSP. In Exp. 1, a blended source of MBM ground to three particle sizes (amount that passed through 6-, 8-, or 12-mesh screens) was evaluated. In Exp. 2, low-ash MBM of porcine origin, high-ash MBM of bovine origin, and a 1:1 blend of the two sources were assessed. In Exp. 3, normally processed MBM was subjected to an additional 2.1 and 4.2 kg/cm2 of pressure for 20 min to determine whether excessive heat treatment would influence the bioavailability of P. Fineness of grind of MBM or processing pressure did not influence the relative bioavailability of P in this study; however, ash content of MBM affected P bioavailability. The relative availability of P in low-ash MBM of porcine origin (with composition typical of meat meal) was approximately 15 percentage units less than that in high-ash MBM of bovine origin. Overall, the bioavailability of P in MBM, relative to that in MSP, averaged 85%.
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PMID:Effects of particle size, ash content, and processing pressure on the bioavailability of phosphorus in meat and bone meal for swine. 1623 Jun 52


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